Chocolate Cherry Chunk Scones...

We need to talk.

About a particular show.

It's called Downton Abbey, my friends.

AKA: THE BEST PERIOD PIECE TELEVISION SERIES EVAAA!

I'm a sucker for this genre of series, a major sucker...... and my family just doesn't get it. Not one of them! Scandalous, right?

My youngest really doesn't pay attention to it, my oldest doesn't understand why I would watch something so boring, and my husband just makes fun of the series.

In making fun, I mean he uses his best English accent and continues to call it Downtown Abbey... which I know he knows what it's called, but continues to do so, because he knows it ANNOYS the HECK out of me!

But I just ignore it, curl up with my tea and cookies (biscuits, as the English say) or some scones and enjoy the wittiness of Grandmama, the forward moving and kind Isobel Crawley, or even the privileged Crawley daughter Mary. I can't forget to mention Mrs. Patmore. She totally rocks it in the kitchen!

Some may call me obsessed...... but, I think of it as being enthusiastically devoted.

I did almost buy a Downton Abbey 2013 Calendar and I'm totally thinking about ordering a T-shirt or tote. I just can't decide which one I like best. Evidence of my devotion.

So, if you are as enthusiastically devoted to Downton Abbey as I am, make these scones to accompany your tea while you watch.

I mean, you demurely drink tea while watching, right? Why do I even need to ask!?!

...... Of course you do!


Chocolate Cherry Chunk Scones

• 2 1/2 Cups Flour
• 1/2 Cup Cocoa
• 1 Teaspoon Baking Soda
• 1 Cup (2 Sticks) Salted Butter, Softened
• 3/4 Cup Granulated Sugar
• 2 Whole Eggs, Room Temperature
• 2 Tablespoons Cooled Prepared Coffee
• 1 1/2 Teaspoons Pure Vanilla Extract
• 6 oz. Dried Cherries
• 1 Cup Dark Chocolate Chunks

Heat the oven to 350 degrees (F).

In a medium sized bowl, sift the flour, cocoa, and soda together. Set aside.

In a large bowl, cream the sugar and butter until light and fluffy. Add the eggs and beat just until combined. Next, beat in the coffee and vanilla. 

Gradually add the flour mixture until it is incorporated. Stir in the cranberries and the dark chocolate chunks. It will be a very dense mixture. Drop by tablespoonful onto parchment lined cookie sheets, 2 inches apart. Bake 12-14 minutes, or until the scones are set. 

Cool a few minutes before transferring the scones to a wire rack to cool completely. Makes about 2 1/2 dozen scones. Store in an airtight container. 

Enjoy!